White Chocolate Mocha Cake

White Chocolate Mocha Cake is a delightful dessert that combines rich flavors of white chocolate and espresso. This cake is perfect for birthdays, holidays, or any special occasion. Its moist layers are complemented by creamy ganache and a luscious cream cheese frosting, making it an irresistible treat for coffee lovers and dessert enthusiasts alike.

Why You’ll Love This Recipe

• Decadent Flavor: This cake features the perfect blend of white chocolate and espresso, creating a unique taste that excites your palate.
• Impressive Presentation: The beautiful layers and creamy frosting make this cake a stunning centerpiece for any gathering.
• Versatile Serving Options: Enjoy it as a layered cake or transform it into cupcakes for individual servings at parties.
• Easy to Follow: With straightforward steps, even novice bakers can achieve impressive results with this recipe.
• Perfect for Coffee Lovers: The espresso flavor enhances the sweetness of the white chocolate, satisfying coffee enthusiasts.

Tools and Preparation

To create your White Chocolate Mocha Cake, you’ll need some essential tools to make the process smooth and efficient.

Essential Tools and Equipment

• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• 8-inch round cake pans (3)
• Parchment paper or wax paper
• Toothpick for testing doneness

Importance of Each Tool

• Stand mixer or hand mixer: Ensures thorough mixing of ingredients, resulting in a light and fluffy cake texture.
• Parchment paper or wax paper: Prevents sticking, making it easier to remove the cake from pans without damaging them.

Ingredients

White chocolate layers are brushed with espresso, filled with white chocolate ganache, and frosted with espresso cream cheese frosting in this incredible dessert!

• 4 ounces white baking chocolate (113.5g) (I used Ghirardelli Premium Baking Bar and Bakers Premium Baking Bar to test the recipe)
• 2 1/2 cups cake flour (285g) See notes for substitution
• 2 1/2 teaspoons baking powder (10g)
• 1/2 teaspoon salt (3g)
• 1 1/2 sticks unsalted butter, softened (170g) Should be soft enough to dent when pressed.
• 1 1/2 cups white sugar (300g)
• 2 large eggs, room temperature (if in a hurry you can warm the eggs in a bowl of hot (not boiling) water for 5 minutes)
• 2 teaspoons vanilla extract (8g)
• 1 1/3 cup milk (314g)
• 1 Tablespoon instant espresso or 1 Tablespoon plus 2 teaspoons instant coffee (4g)
• 1 Tablespoons granulated sugar (12g)
• 1/4 cup boiling water (60g)
• 12 oz. White Chocolate (We actually used 11 oz as that was the size of our bag of white chocolate chips and it still worked great.)
• 6 oz Heavy Cream
• 2 sticks unsalted butter, softened (226g)
• 16 oz packages cream cheese, softened (We used two 8 oz packages, full fat)
• 1 Tablespoon espresso granules dissolved in 2 teaspoons vanilla extract (6g)
• 6 to 6 1/2 cups powdered sugar (690g-747g)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make White Chocolate Mocha Cake

Step 1: Preheat the Oven

Preheat your oven to 325 degrees F. This ensures the cake bakes evenly.

Step 2: Prepare the Cake Pans

Grease and flour three 8×2 inch pans. For this recipe you will need to add a circle of wax paper or parchment paper to the bottom of the cake pans to prevent sticking.

Step 3: Melt the White Chocolate

Heat the milk in the microwave or on the stovetop. Do not let it boil. Add the white chocolate cut into very small pieces. Let it sit for a couple of minutes to soften. Stir until melted and smooth. Allow this mixture to cool before using.

Step 4: Combine Dry Ingredients

In a mixing bowl, combine the flour, baking powder, and salt. Whisk for about 30 seconds until well blended. Set aside.

Step 5: Cream Butter and Sugar

In your mixer bowl, beat the softened butter until smooth. Gradually add sugar while beating on medium speed for about 4 to 5 minutes until light and fluffy.

Step 6: Add Eggs One at a Time

Add eggs one at a time, mixing after each addition until fully incorporated. Then add vanilla extract.

Step 7: Combine Dry Ingredients with Wet Mixtures

With your mixer on low speed, alternately add the flour mixture and milk/chocolate mixture starting with flour first and ending with flour last. Be careful not to over-mix; just mix until combined.

Step 8: Bake Cakes

Pour batter evenly into prepared pans. Bake at 325 degrees F for about 22-25 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs attached. Let cool in pans for about 10 minutes before turning out onto wire racks.

This delicious White Chocolate Mocha Cake will surely impress your guests! Enjoy every slice!

How to Serve White Chocolate Mocha Cake

Serving your White Chocolate Mocha Cake can elevate its delightful flavors and make it an even more memorable dessert. Here are a few serving suggestions to enhance your experience.

With Fresh Berries

• Serve slices of the cake with a side of fresh strawberries, raspberries, or blueberries. The tartness of the berries complements the sweetness of the cake beautifully.

A Scoop of Vanilla Ice Cream

• Pairing a slice of White Chocolate Mocha Cake with vanilla ice cream adds a creamy texture and balances the rich flavors.

Drizzle with Caramel Sauce

• Drizzling warm caramel sauce over each slice not only adds a touch of elegance but also enhances the sweetness, making each bite irresistible.

Coffee or Espresso

• For coffee lovers, serving this cake alongside a cup of hot coffee or espresso can create a wonderful flavor pairing that highlights the mocha notes.

Whipped Cream Topping

• Adding a dollop of freshly whipped cream on top can lighten the dessert and provide an airy contrast to the denser cake layers.

Garnish with Mint Leaves

• For an added touch, garnish each slice with fresh mint leaves. This not only adds color but also offers a refreshing taste that complements the sweetness.

How to Perfect White Chocolate Mocha Cake

To ensure your White Chocolate Mocha Cake turns out perfectly every time, keep these tips in mind:

• Use Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature for better mixing and texture.
• Measure Flour Correctly: Avoid packing flour into your measuring cup. Spoon it into the cup and level it off for accurate measurement.
• Don’t Overmix: Mix until just combined to keep your cake light and fluffy. Overmixing can lead to a dense texture.
• Cool Layers Completely: Allow the cake layers to cool completely before frosting. This prevents melting and ensures clean layers.
• Experiment with Flavors: Feel free to add different flavor extracts or spices like cinnamon for a unique twist on the classic recipe.
• Store Properly: Keep leftover cake in an airtight container at room temperature for up to three days or refrigerate for longer freshness.

Best Side Dishes for White Chocolate Mocha Cake

Complementing your dessert with side dishes can enhance the overall dining experience. Here are some great options:

1. Fruit Salad
   A refreshing fruit salad made from seasonal fruits can cleanse your palate between bites of rich cake.
2. Chocolate Mousse
   A light chocolate mousse provides a creamy texture that pairs well without overpowering the main dessert.
3. Cheese Platter
   Offering cheeses like brie or goat cheese can provide contrasting flavors that balance out the sweetness of the cake.
4. Mini Cheesecakes
   Individual mini cheesecakes can serve as a fun alternative dessert that guests will enjoy alongside their cake slices.
5. Pistachio Cookies
   These cookies add a delightful crunch and nutty flavor that pairs nicely with white chocolate.
6. Spiced Nuts
   A bowl of spiced mixed nuts offers salty crunchiness that contrasts well with sweet desserts.
7. Coffee Cake Muffins
   Small muffins flavored with coffee can create an inviting coffee-themed dessert table when paired with your cake.
8. Dark Chocolate Tart
   A rich dark chocolate tart provides depth and balances sweetness, making each bite memorable.

Common Mistakes to Avoid

Baking the perfect White Chocolate Mocha Cake can be tricky. Here are some common mistakes to watch out for:

• Skipping the parchment paper: Not using parchment paper can cause the cake to stick to the pans. Always line your pans to ensure easy removal.
• Not measuring ingredients accurately: Using too much or too little flour can affect the cake’s texture. Use a kitchen scale or proper measuring cups for precision.
• Overmixing the batter: Mixing too long can result in a dense cake. Mix just until combined to keep it light and fluffy.
• Ignoring room temperature ingredients: Cold eggs and butter can lead to uneven mixing. Bring these ingredients to room temperature before use.
• Opening the oven door too soon: This can cause your cake to sink. Wait until at least halfway through baking before checking on it.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover White Chocolate Mocha Cake in an airtight container.
• It will last up to 4 days in the refrigerator.

Freezing White Chocolate Mocha Cake

• Wrap individual slices or whole cakes in plastic wrap, then place them in a freezer-safe bag.
• The cake can be frozen for up to 3 months.

Reheating White Chocolate Mocha Cake

• Oven: Preheat your oven to 350°F (175°C) and place the cake on a baking sheet. Heat for about 10-15 minutes until warm.
• Microwave: Place a slice of cake on a microwave-safe plate and heat for 20-30 seconds, checking if it’s warmed through.
• Stovetop: For a unique twist, place a slice in a non-stick skillet over low heat for about 5 minutes, covering it with a lid.

Frequently Asked Questions

Can I substitute regular chocolate for white chocolate in this White Chocolate Mocha Cake?

You can use dark or milk chocolate, but the flavor will change significantly. The sweetness of white chocolate is a key element in this recipe.

How do I make my White Chocolate Mocha Cake more espresso-flavored?

You can increase the amount of espresso powder mixed into your batter or frosting. Just be careful not to overpower the delicate white chocolate taste.

What are some great toppings for White Chocolate Mocha Cake?

Consider topping with shaved white chocolate, cocoa powder dusting, or even coffee beans for decoration and added flavor.

How do I know when my cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs attached, your cake is ready.

Final Thoughts

The White Chocolate Mocha Cake combines rich flavors and textures that make it irresistible. Its versatility allows you to customize it with different frostings or fillings based on your preferences. Whether it’s for a special occasion or just a sweet treat, this recipe is sure to impress. Try making it today!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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White Chocolate Mocha Cake

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• Author: Vanessa
• Total Time: 55 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the irresistible flavors of White Chocolate Mocha Cake, a decadent dessert that beautifully marries white chocolate and espresso. Perfect for any celebration, this cake features moist layers infused with espresso, rich white chocolate ganache, and a creamy espresso cream cheese frosting. Its elegant presentation makes it an ideal centerpiece for birthdays, holidays, or casual gatherings. With simple steps suitable for bakers of all levels, this delightful treat will impress coffee lovers and dessert enthusiasts alike.

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Ingredients

Scale 1x2x3x

• 4 ounces white baking chocolate
• 2 1/2 cups cake flour
• 1 1/2 sticks unsalted butter
• 1 1/2 cups white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 12 ounces white chocolate chips
• 16 ounces cream cheese

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Instructions

1. Preheat oven to 325°F (163°C).
2. Grease and line three 8-inch round cake pans with parchment paper.
3. Melt the white baking chocolate with warm milk until smooth; cool slightly.
4. In a bowl, whisk together flour, baking powder, and salt.
5. Cream softened butter and sugar until light and fluffy; add eggs one at a time and mix in vanilla.
6. Gradually alternate adding dry ingredients and melted chocolate mixture into the creamed mixture until just combined.
7. Divide batter evenly among cake pans and bake for 22-25 minutes or until a toothpick comes out clean.
8. Cool cakes in pans for 10 minutes before transferring to wire racks.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 34g
• Sodium: 230mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 80mg